|Summer's Last Supper, chevre-stuffed squash blossoms with pasta carbonara - Photo by Wasabi Prime|
I know. It's hard to imagine sunny days, warm weather, and temperatures worthy of us baring our pasty, sun-starved bare legs to. But we did have a memorable summer, despite the hotter-than-average days. And despite it being blog-worthy, Real Life and work just got in the way, so I opted to just savoring my precious free time, versus stressing over how it could be manipulated into a post. So I took a break. I fussed with the garden now and then. I went to fun food and wine events when I could, spent more quality time with friends, and as always, I ate well, whether I was the one cooking or not. Blogging notwithstanding, that's kind of what life is all about, right?
|Gardening and farmers marketing. And Side-Eye Beeks looking on - Photos by Wasabi Prime|
Even if I didn't get a ton of summer squash, the plants blossomed like crazy, and yes, those blossoms are totally edible. I harvested many squash blossoms, which are good in salads, and like anything, stuffed with cheese and baked or fried till crispy. The light, floral flavor is good in light pasta dishes. Blossoms mixed with a lightly seasoned plate of noodles can be an elegant thing, or just go whole-hog like I did, fill some blossoms with chevre, cover with breadcrumbs and bake until gooey and lightly browned, and enjoy with a big ol' plate of pasta carbonara with wilted arugula. It ended up being an unexpected beautiful UnRecipe meal.
|My weird garden obsession - TATERS - Photo by Wasabi Prime|
|Blackberry haul means fresh berry ice cream - Photos by Wasabi Prime|
|Pursued by Bear, poured by MacLachlan - Photo by a nice person using Sabrina's phone|
And that's how it went, O Summer of 2015. Snippets of moments here and there, no recipe to speak of, but mostly because I spent more time just letting life do its thing and going along for the ride. I'll try to post more regularly again, but if I disappear for a spell, don't worry, you know what's up.